My husband, son and I live on 10 acres where we tend a large garden and acres of pumpkins. We love this jam so much we're going to start growing raspberries, too.
In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1755g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 324 | ||
Calories from Fat: 26 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 390683.1mg | 13472 % | |
Potassium 1402.9mg | 37 % | |
Total Carbohydrate 77.1g | 23 % | |
Dietary Fiber 23.5g | 94 % | |
Sugars, other 53.6g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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